Preheat the oven to 220°C/ 200°C (fan)/ gas 7, take your chicken out of the fridge, open the packet and let it air then boil a full kettle.

Add your butternut squash cubes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat.

Cook for 8-12 min or until the squash is fork-tender then once done, drain and set aside for later.

Reboil a kettle.

Peel and finely chop your brown onion[s].

Top, tail and dice your carrot[s] finely.

Peel and finely chop (or grate) your garlic.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat.

Once hot, add the chopped onion and diced carrot with a pinch of salt and cook for 3-4 min or until slightly softened.

Meanwhile, dissolve your chicken stock mix in 750ml boiled water and add your soy sauce and dried sage – this is your sage stock.

Add your chicken to a baking paper-lined baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper.

Put the tray[s] in the oven for 18-20 min or until the chicken is cooked through (no pink meat!).

Once the onion and carrot have softened slightly, add the chopped garlic and cook for 1-2 min further or until fragrant.

Add your arborio rice and cook for 1 min, stirring to coat the grains in the oil.

Once coated, add your Chinese rice wine and cook for 1-2 min further or until the liquid is absorbed.

Add the sage stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked.

While the risotto is cooking, grate your Italian hard cheese finely.

Add the cooked butternut squash to a food processor with half the grated Italian hard cheese and blitz until smooth.

Once the rice is cooked, add the blended butternut squash to the risotto with a pinch of salt and give everything a good mix up.

Slice the cooked chicken finely on a clean board.

Serve the butternut squash & sage risotto topped with the remaining grated Italian hard cheese and a generous grind of black pepper.

Top with the sliced chicken breast.